- 1 white onion, diced
- 30g/1oz dark soft brown sugar
- to taste cornish sea salt
- 20g/½oz golden caster sugar
- 2g active dry yeast
- 350ml/12fl oz warm water
- for dusting semolina flour
- 225g/8oz melted butter or ghee
- 440g/1lb good-quality pork sausagemeat
- 180g/6oz tomato fondue
- 80g/3oz extra mature cheddar cheese, grated
Remove items you already have in your ingredients list above to see the difference.
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- white onion, diced10.99
- good-quality pork sausagemeat440g/1lb3.00
- tomato fondue180g/6oz1.00
- extra mature cheddar cheese, grated80g/3oz3.25
Total8.24
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Preheat a frying pan over medium heat and add the olive oil. Once hot, add the sausages and cook for 10-12 minutes, turning occasionally, until they are browned and cooked through.
While the sausages cook, split the English muffins and toast them until golden brown. Spread a little butter on each half once toasted.
In a separate pan, melt a small amount of butter over medium heat and crack the eggs into the pan. Cook for about 3-4 minutes for sunny-side up or until the whites are set, and the yolks are still runny. Season with salt and pepper.
Place a slice of cheddar cheese on each toasted muffin half. Layer with a sausage and top with a cooked egg. Serve immediately while hot and the cheese slightly melted.
